- About 8 oz. freshly-cooked or leftover organic grass-fed steak, sliced very thin (lamb, chicken or other leftover meats from pastured animals can be substituted)
- 6 cups mixed salad greens, torn in small pieces
- 1 cup fresh herb leaves (mint, cilantro, basil or a combination)
- 1/4 cup minced red onion
- 1 medium cucumber, peeled and diced
- 1 small fresh hot red chili, minced
- juice of 2 limes
- 1 tablespoon expeller-pressed sesame oil or extra virgin olive oil
- In a bowl, toss greens with herbs, onion, cucumber and chili.
- Mix lime juice and sesame or olive oil in a small dish for the dressing. Toss half of this with the greens. Transfer greens to a serving platter.
- Place the beef slices over the greens. Drizzle with remaining dressing and serve.
Makes 4 servings
